Bacon Omelet Muffins

- Rating -

3 from 1 vote

- Servings -


- My Notes -

  • 8 slice Bacon
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 medium Red Bell Pepper
  • 1 bunch Green Onion - chopped (green parts only)
  • 1 Zucchini - diced
  • 7 Eggs - pastured
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Black Pepper
  • Preheat oven to 350°F.
  • Lay the bacon out on a parchment paper, or foil, lined baking sheet and cook for approximately 15-20 minutes, until done through and lightly browned. Drain the bacon by placing it on a paper towel. Once bacon has cooled enough to handle, dice the bacon.
  • While the bacon is cooking, heat a medium sized skillet over medium high heat and add 1 tablespoon of olive oil. Saute the bell pepper, green onions and zucchini together, until golden brown and slightly caramelized (browned).
  • In a large bowl, crack the eggs and whisk. Add the bacon, chopped bell pepper, green onion, zucchini, salt and pepper.
  • Divide among 6 muffin tins lined with paper (or, we prefer silicon baking tins). Bake for 15 – 20 minutes, until the middles puff up slightly.
We recommend cured unsweetened bacon.


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